Author and essayist Priya Basi, the co-founder of Authors for Peace, reflects on hospitality and the roles of host and guest beyond the act of feeding someone. Environmentalist Paul Greenberg examines his relationship with his father and fishing. Environment lawyer Thomas Linzey looks at the rights of water from the point of view of water itself. Journalist Lucy Jones reflects on how the return to nature aids both the body and mind. Filmmaker Louie Schwartzberg sets the stage for a story of rebirth, rejuvenation, and regeneration in his documentary "Fantastic Fungi."

Rediscovering nature — fishing, mushrooms, hospitality

Everything you wanted to know about good cooking and good eating from LA chef, author, radio host and restaurateur Evan Kleiman.

Society & Culture

Personal Journals

History

Philosophy

Places & Travel

Journalist, activist, and founder of the blog Gaza Mom, Laila El-Haddad discusses how she keeps the cuisine of Gaza alive as she tries to find solace during Ramadan. After struggling with drugs and addiction, Toriano Gordon hit reset and became a chef, opening two vegan barbecue and soul food trucks. LA Times restaurant critic Bill Addison knows where you should stop and eat on your way to Coachella. Pie judge and cooking instructor Clémence De Lutz tells us how to master berry pies for this year's Pie Contest. Finally, what do you do with the green almonds that are at farmers markets right now?

Recipes from Gaza, berry pie, green almonds

Author and illustrator Mark Kurlansky peels back the cultural, historical, and gastronomical layers of onions. Journalist Shane Mitchell won two James Beard Awards for shining a light on the exploitation in America's onion fields. Pastry chef Sherry Yard has tips on how to make award-winning hand pies. Dina Begum navigates the six seasons of Bangladesh, sharing traditional recipes and childhood memories. Bill Addison heads to an upscale Chinese restaurant where the roast duck comes with a fire show.

Onions, hand pies, Bangladeshi cuisine

Marian Bull weighs in on the popularity of orange egg yolks. Chef Ludo Lefebvre details what goes into his famous omelet, which is on the menu at Petit Trois. Lisa Steele is a fifth-generation chicken keeper and the founder of Fresh Eggs Daily, a blog that has been viewed more than 50 million times. Tove Danovich loves raising backyard chickens, a tradition that dates back to her great-grandmother. Margaret Magat describes eating balut, an embryonic egg delicacy enjoyed across the Philippines. Lizzie Stark hatches stories exploring the cultural history and uses of eggs while sharing her personal story.

Orange yolks, French omelets, backyard chickens

BONUS: Arielle Johnson talks Flavorama (Extended Interview)

Explaining how taste and smell interact, why smell is related to emotion, and the patterns of flavor, Arielle Johnson chases deliciousness by taking science and making it fashion. Christy Spackman tracks how municipal water systems have spent billions eliminating taste from our tap water. Flexitarian Pamelia Chia canvases Asian chefs for show-stopping vegetarian recipes. Baker Rose Wilde shows us how to bring edible flowers onto our plates.

Rediscovering nature — fishing, mushrooms, hospitality

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